Analysis of Volatile Organic Compounds of Different Types of Peppers (Capsicum annuum L.) Using Comprehensive Two‐Dimensional Gas Chromatography With Time‐of‐Flight Mass Spectrometry
Abstract As a vegetable and spice crop, the quality of pepper (Capsicum annuum L.) is considerably affected by flavor. However, research on flavor of different C. annuum L. varieties, such as the fruits of “Gansu Xianjiao” (GX) and “Gansu Banjiao” (GB), is limited. In this study, comprehensive two‐d...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-12-01
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| Series: | eFood |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/efd2.70027 |
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